Reviewer:

Reviewed: Aug. 15, 2012

Pretty good....family ate it up....used Italian whole wheat crumbs and sprayed my chicken with an olive oil spray rather than dipping in the melted butter. Tasty non the less....bet would be better with butter...but was trying to save some fat and calories. Also used a grated pecorino romano cheese...thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Aug. 11, 2012

I have made these several times my kid love them. Even their friends love them. I do not add the salt and I used unsalted butter, because the Parmesan cheese is already salty enough. I also cut down on the thyme. They are awesome. I recommend making a homemade honey mustard sauce with them. I always have to double the recipie and rarely have anything left over.

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Reviewer:

Kymmer

Reviewed: Jul. 31, 2012

These are really good! The whole pan disappeared last night with my 11 year old eating a huge amount. I made this one once before so tried a faster way this time by melting the butter (only a few TBLs) in a glass bowl, throwing in the chicken pieces and stirring. It worked great. Then I scooped them up in batches from the butter bowl and put them in the coating bowl, stirred and picked them out as they were covered. It seemed a lot faster than dipping each one individually! They were good with ranch dip and BBQ sauce! I remember wasting quite a bit of coating last time I made these so used about 1/2 of each dry ingredient and it was about the perfect amount for 3 chicken breasts all cut up. I must have cut the pieces small enough because they were done right at 20 min.

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Burt, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jul. 28, 2012

I'm not quite sure if I missed something, but I followed the recipe exactly and my family thought it was okay. I make a recipe just using the seasoned bread crumbs and my family didn't taste a difference?

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Reviewer:

hokielearning2cook

Reviewed: Jul. 26, 2012

Really good, as well as resilient - I screwed it up a little and it was still excellent.

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Reviewer:

Rex Hutcheson

Reviewed: Jul. 20, 2012

We LOVE this recipe and use it on pork roast cut into large nuggets all the time! I never have any nuggets left over (using about 2# roast). I do, however, usually have some breading left so keep a portion separate so it doesn't get contaminated and then keep it in a baggie in the fridge for next time. There WILL be a next time.

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